Last updated: January 3, 2019
This traditional Spanish cold soup is a tasty way to eat your vegetables. Each serving has about 2 cups of vegetables.
- 8 large tomatoes, peeled*
- 1 large cucumber, peeled, seeded and finely diced**
- 1 large green pepper, finely chopped
- 1 medium-size red onion, minced
- 3 Tbsp. red wine vinegar
- 1 Tbsp. olive oil
- 3 Tbsp. lemon juice
- 2 1/2 Tbsp. chopped fresh parsley or 2 tsp. dried basil
- salt and pepper to taste
- hot pepper sauce to taste
- croutons, if desired
Core the tomatoes and gently squeeze out the seeds. Coarsely chop half of the tomatoes and puree the other half in a food processor. Combine the puree and chopped tomatoes in a large mixing bowl. Blend the remaining ingredients with the tomatoes. Cover and refrigerate for a least an hour before serving. Serve chilled and garnish with herbed croutons if desired.
Makes 6 servings.
Per serving: 80 calories. Fat: 3 grams. Sodium: 65 milligrams. Fiber: 4 grams. Saturated Fat: 0 grams. Total Carbohydrates: 14 grams. Protein: 3 grams.
*To peel the tomatoes, soak them in boiling water for 15 seconds. Place into a colander and rinse under cold water. The skins should slip right off.
**To seed cucumbers, remove the skin and cut off the ends. Cut in half lengthwise and gently spoon seeds out of middle.
Recipe adapted from fruitsandveggiesmorematters.org.